Pages

Sunday, May 20, 2012

Orange Blossom Sheet Cake

From the kitchen of One Perfect Bite...I love to make this cake when I have a gang to feed. It is not difficult to prepare and the recipe produces a light, moist cake that is mildly orange flavored and quite refreshing. It works well for a morning coffee or an afternoon tea. I really like cakes that are citrus flavored and this recipe can do double duty. If you prefer lemon flavored desserts, feel free to substitute lemon yogurt, zest and extract for the orange ingredients called for in this recipe. I use a 11 x 15 x 2-inch pan to bake this cake because I like the height it produces and it allows me to feed about 30 people. If you use a larger or smaller pan, cooking time becomes variable and you'll have to monitor the cake as it bakes. I frost the cake while it's in the pan, but it can be turned out it you want a more classic presentation. I've also found I can get neater slices if the cake is cold when it is cut. I hope you will try this recipe.I know that those of you who do, will not be disappointed. Here's how the cake is made.

Directions:
1) Heat oven to 325 degrees F. Grease and flour an 11 x 15 x 2-inch baking pan.
2) Whisk flour, baking powder, salt and baking soda together in a large bowl. Set aside.
3) In a second large bowl, beat butter until creamy. Add sugar and beat until fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition.
4) In a medium-size bowl, mix together milk, juice, yogurt, zest and vanilla.
5) With mixer on low speed, beat flour mixture into butter mixture in 3 additions, alternating with orange juice mixture. Beat on medium speed for 2 minutes. Scrape batter into prepared pan.
6) Bake for 35 to 40 minutes, or until toothpick inserted in center of cake come out clean. Cool cake in pan on a wire rack.
7) While cake is cooling, beat butter in a large bowl until fluffy, about 1 minute. Add confectioners sugar, orange juice, milk and extracts. Beat on low speed for about 2 minutes until blended, smooth and of spreading consistency. If it is too stiff to spread, thin with an additional milk.
8) When cake is at room temperature, spread top with frosting. Yield: 25 to 30 servings.

Citrus flavored desserts are a favorite of mine, too, and buttercream tastes so yummy with citrus flavoring! This is a great sheet cake, Mary...I like to make these for birthdays at work since it feeds a crowd.

I love the flavors in this cake, Mary! It looks delicious! I love sheet cakes - with or without frosting! Thank you for sharing this :) I've missed out on a lot of your posts while I haven't been blogging actively, but I am back now and heading off to catch up on your posts :)

I've had this recipe (attained from your blogspot)stuck to my fridge for several months now. Today, I was finally able to make it. I trimmed the tops off (I baked it in 2,6x6 square pans)and thoroughly enjoyed them both. BTW, it was enough for 2-6x6 square pans and 9 generously filled standard cupcake liners (which will be sent to my mother and sister). I've not made the buttercream. I may just spread a glaze over it and call it done. I greatly appreciate you sharing this recipe!

Site Meter

Privacy Policy

This blog does not share personal information with third-parties nor does it store information about your visit for use other than to analyze content performance through the use of cookies, which you can turn off at anytime by modifying your Internet browser's settings. Third party vendors, including Google, use cookies to serve ads based on a a users prior visits to this website. Google's use of the DoubleClick cookie enables it and its partners to serve ads. This blog is not responsible for the republishing of the content found here on other Web sites or media without the owners permission. This privacy policy is subject to change without notice